Cinnamon Bun Sandwiches

I’ve been invited to participate in another Virtual Potluck with Piquant. This time it’s just via Instagram, but I thought I’d share the recipe on here!

Cinnamon Bun Sandwiches (using a dough recipe I found on that I tweaked for less sticky sandwiches)

– 1 tsp white sugar
– 2 and a half tsp active dry yeast
– 1/2 cup warm water
– 1/2 cup milk
– 1/4 cup white sugar
– 1/4 cup butter
– 1 tsp salt
– 2 eggs (beaten)
– 4 cups flour
– 3/4 cup brown sugar
– 1 tbsp cinnamon
– 1/2 cup chopped pecans
– 1/4 cup melted butter

Combine tsp white sugar, yeast, and warm water in a bowl and let sit for 10 minutes.

Warm milk in a saucepan until it bubbles. Take it off the heat and stir in 1/4 cup white sugar, 1/4 cup butter, and salt until melted. Let it cool down a bit before proceeding!

Add the yeast mix, milk mix, eggs and 1 1/2 cups of flour in a bowl and combine well. Continue to mix and gradually add more flour 1/2 cup at a time making sure to everything combines well each time.
Place the dough on a lightly floured surface and knead for 8 minutes until it’s smooth and elastic.

Oil up a large bowl and place your dough inside. Roll it around so that it’s coated with oil. Place a damp cloth over the bowl and let it stand for an hour someplace warm.

Take this time to grease your large baking pan (I used a large size cause I didn’t want the buns to touch much).
Combine brown sugar, cinnamon, and pecans and set aside.

Turn dough out onto a floured surface and roll out into a large rectangle. Brush with two tbsp of melted butter leaving a 1/2 inch border clear. Pour the brown sugar mix on top and roll the dough tightly starting from a long side (usually the bottom for me). Pinch to seal and brush with the remaining melted butter.
Cut the roll into to 14 pieces using a sharp knife and place spread out into your prepared pan. Cover for an hour and let it RISE!

Preheat your oven to 350 degrees. Once dough has doubled, bake your buns 25 to 30 mins until golden brown.
Let the buns cool in the pan for a couple of minutes before taking them out.

Next just slice the buns in half and add in your sandwich fillings. My favourite combo is Prosciutto and Swiss Cheese, but I’ve done Cheddar and Pancetta, or Smoked Salmon and Cream Cheese!
I used an old hot sandwich maker to press and toast the buns (and melt the cheese!). I’m sure a panini press works even better!

For the icing I just mixed some Cream Cheese, Milk, and Icing Sugar. Exact measurements are up to your preference, but use maybe a quarter cup of sugar, 2 tbsp of cream cheese and mix together. Add enough milk to that the icing is liquidy enough to pour onto the buns.

Now just serve and eat!

Final 1
My ghetto vintage sandwich grill!

Final 3Final 2


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s